3 fresh garlic cloves finely chopped2 tablespoons of olive oil2 cups of Arborio rice½ cup of white wine1 litre of good quality vegetable stock250 grams of pumpkin cut into 3 cm cubes2 medium zucchini (courgette) peeled and sliced½ cup of fresh sage leaves5 small sprigs of fresh lemon thymesalt and pepper to seasonParmesan cheese to serve if desired
Short on any of these?
We deliver organic pumpkin and zucchini — along with the rest of our seasonal range — in boxes from $44.50.
Thursday & Friday across Central Victoria, or collect in Castlemaine. Family run, 20+ years.
See what’s in the boxes →
Cook the zucchini on a griddle pan
Set oven to 180 degrees
Add a drizzle of oil and season pumpkin with salt and pepper and bake for 20 minutes
Put garlic and olive oil into a pan and cook until fragrant
Add the rice and stir until coated for a few minutes
Add the wine and thyme and stir until the wine is absorbed
Add the stock 1 cup at a time. Add the next cup when the previous has been absorbed. When one cup remains add the pumpkin, zucchini, sage, and salt and pepper. Stir gently until the stock is absorbed.
Serve topped with shaved Parmesan cheese if desired
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